This year, one of the four recipients of the World Food Prize award was Berkeley native Howarth Buois.
Bouis was awarded the prize for his part in the development of a sweet potato with boosted vitamin and nutrient content. Along with his colleagues Maria Andrade, Robert Mwanga, and Jan Low, they created this orange-fleshed tuber which is now being enjoyed by millions – a great addition to the digital Business Cards of these scientists.
The honor was announced at a ceremony at the US State Department in Washington, D.C. Those honoring the team acknowledged that their work has been felt around the globe.
Tuber vegetables are inexpensive and easily cooked. They also can be kept for several months if stored in a cool, dry location. The ability to store and cook these vegetable make them a popular source of nutrition for many.
The orange fleshed sweet potato created by Bouis and his team also helps strengthen the immune system and increases vitamin A, which helps prevent blindness. All these achievements made them worthy of this prestigious World Food Prize award for their years of experience and work in biofortification.
A formal ceremony will take place to present the scientists with their world Food Prize at the Iowa State Capital building in Des Moines on October 13. It will be part of a three-day international symposium, the Borlaug Dialogue, which draws hundreds of people from over 50 countries.
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